single layer, combine the wine, soy sauce, vinegar, thyme, pepper
dd the veal stock and red wine to the pot and bring
arlic from the pan. Add red wine and stock to the pan
Increase heat to high; add red wine and broth.
SImmer rapidly
igh heat. Saute bacon, shallots, mushroom and garlic for 4-5
cook 2 minutes.
Add red wine and stir well, scraping the
For this recipe, once you have started the
For the red wine sauce:
Heat the oil
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
about 8 minutes. Mix broth, wine and mustard; add to mushrooms
br>Add the rosemary and red wine and cook for approximately 5
nd cook briefly.
Add red wine, stir to deglaze the pan
. Add the mushroom, A1 sauce, tomato paste, red wine, broth, and flour
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
To make Port-Wine Mushroom Sauce combine mushrooms and flour
br>Whisk together soaking liquid, wine and tomato paste; pour into
For the Red Wine Vinaigrette: In a large jar with tight fitting lid, combine the oil, vinegar, lemon juice, mint, salt and pepper.
Cover and shake well and set aside For the salad: In a large salad bowl, toss together the romaine, lettuce mix and cabbage.
Add all the remaining ingredients and toss gently To serve the salad, shake the dressing, drizzle ove the salad and toss well Serve immediately.
ll over with mustard. Pour wine and 1 cup water into
Rub roast on all sides with flour.
Sprinkle with salt and pepper.
Heat oil in deep, heavy, nonstick Dutch oven.
Add beef. Brown about 10 minutes at medium heat, turning roast often.
Turn heat to lowest setting.
Add herbs, mustard, ketchup, red wine, water and bay leaf.
Cover and cook slowly for 1 1/2 hours, adding water if liquid boils down too dry.
Add mushrooms and cover. Simmer 1/2 hour or until beef is tender.
Remove meat and mushrooms to platter.
Keep warm.
Make red wine marinade - combine all ingredients in